POTATOES DAUPHINOIS

DAUPHINOIS POTATOES are a classic French style of serving potatoes, but what I think you will love most, is that they are easy to assemble ahead of time, and can be baked along with other things in the oven rather than having to tend to the mashing and serving of mashed-potatoes before they dry out.

These can be done in a pie dish, baked a day ahead. Use a round cookie cutter to prepare individual servings of those lovely layers, warm just before serving, or simply place the dish on the table for family style serving.

In a family owned catering company Kens Creative Kitchen, these are a regular on the menu, cooked in hotel pans, individually pressed for elegant servings, and served to as many as 600 in one plated dinner party! You see? If they can serve 600 you can easily do a gathering in your home. Classy and Delicious

Ingredients

Serves 4 – 6

  • 3 lbs. potatoes (not peeled), sliced very thin
  • 6 oz. gruyere cheese (grated)
  • 2 cups cream (or whole milk)
  • salt & pepper to taste
  • 3 garlic cloves (crushed)
  • 1 teaspoon dried thyme or several sprigs of fresh
  • 1 tablespoon butter
  • sprinkles of nutmeg

PotPrep

Procedure

Preheat oven to 350

To be certain potatoes are cooked all the way through, you can drop the sliced potatoes into boiling water for about 5 minutes, but this step is usually a safe keeping if you are doubling this recipe.

Rub butter all around the bottom and top of baking dish. Place one layer of potatoes on the bottom of the pan. Salt/pepper and sprinkle a little cheese. Continue doing the same until you have many layers of potatoes.

Meanwhile, place milk, garlic, and thyme in a pot and bring to a simmer. Pour this mixture gently across all the layers of potatoes. Make one last sprinkle of cheese, and a sprinkle of nutmeg.

Bake 1 hour or until golden on top. Can be served straight from the pan, or use a biscuit cutter to create individual servings.